Phage ‘cocktail’ wipes out 99 percent of E. coli in meat and spinach
Treating food products with select bacteriophages – viruses that target and kill bacteria – could significantly reduce concentrations of E. coli, a Purdue University study shows.An injection of bacteriophages – also known informally as “phages” – nearly eradicated a toxin-producing strain of E. coli in contaminated spinach and ground beef, in some cases decreasing E.
April 3, 2014 · by · in Nutritional News · Tags: diet, food-products, ground-beef, kill-bacteria, nearly-eradicated, nutritional counseling, on call diets, oncalldiets, purdue, purdue-university, reduce-concentrations, some-cases
